In a small saucepan, combine the olive oil, rosemary, and garlic. Over medium-low heat, slowly warm the mixture until the oil just barely starts to sizzle, 1 to 2 minutes. Remove from the heat and set aside for 10 minutes. Pour the oil through a strainer and discard the garlic and rosemary. Set the saucepan aside.

In a food processor, combine the beans, a 1/2 cup of the almonds, salt, lemon juice, and 3 Tablespoons of the rosemary oil. Pulse. Add the water 1/4 cup at a time, until the mixture is the consistency of thick frosting. Use more water, if necessary (especially if you’re warming the bean dip).

If serving warm, gently heat in the saucepan you used to make the rosemary oil.

Warm, or at room temperature, serve with the remaining drizzle of oil and a sprinkling of the almonds. Season more with sea salt, if needed.

Note:

Serve this warm OR at room temperature — both are nice.